Ingredients:
- 1.4 kg (approx. 3 lbs) bone-in, skin-on chicken pieces (thighs, drumsticks, and wings preferred)
- 2 cups (473 ml) buttermilk
- 1 tablespoon (15 ml) hot sauce (e.g., Frank's RedHot)
- 1 teaspoon (5 ml) salt
- ½ teaspoon (2.5 ml) black pepper
- 2 cups (240g) all-purpose flour
- ½ cup (60g) cornstarch
- 2 tablespoons (30ml) smoked paprika
- 1 tablespoon (15ml) garlic powder
- 1 tablespoon (15ml) onion powder
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) dried oregano
- 1 teaspoon (5ml) salt
- ½ teaspoon (2.5ml) black pepper
- ¼ teaspoon (1.25ml) cayenne pepper (optional, for heat)
- ½ cup (120ml) avocado oil (or other high-heat oil, such as vegetable or canola)
Instructions:
- In a large bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- In a shallow dish, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using). Whisk to ensure even distribution.
- Remove chicken from buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing firmly to ensure the coating adheres. Place the coated chicken pieces on a wire rack set over a baking sheet.
- Pour the avocado oil into a small bowl. Using a pastry brush, generously brush the tops and sides of the chicken with the oil.
- Preheat oven to 220°C / 425°F. Place the baking sheet with the chicken in the preheated oven and bake for 25 minutes.
- After 25 minutes, carefully flip the chicken pieces. Brush again with a little oil (if there's any left). Reduce the oven temperature to 200°C / 400°F and continue baking for another 20-30 minutes, or until the internal temperature of the chicken reaches 74°C / 165°F in the thickest part and the juices run clear when pierced with a fork.
- Remove the chicken from the oven and let it rest on the wire rack for 5-10 minutes before serving.